Pancakes with mushroom and minced meat filling

Ingredients for 2 servings:

• 150 g flour
• 200 ml milk
• 3 eggs
• n. B. Herbs of your choice, fresh or frozen
• salt and pepper
• 500 g minced meat, mixed
• 300 g mushrooms, fresh
• 1 onion(s)
• 1 garlic clove(s)
• 200 g sour cream
• 6 tbsp tomato paste
• 1 tsp broth, granulated
• 150 g cheese (Gouda), grated
• salt and pepper
• cumin

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Combine the batter ingredients in a bowl and beat until fluffy. Season with pepper and salt, and finally mix in fresh or frozen herbs. Any herbs you like are fine (basil, dill, parsley, etc.). Set the batter aside. Finely chop the onion and garlic clove, and quarter the mushrooms. Sauté the onions and garlic in a pan with olive oil, then add the ground beef and fry until well browned. Then add the mushrooms and continue frying until the beef is thoroughly cooked. Season everything with pepper, salt, and cumin. Now add the tomato paste and fry briefly – it absorbs the acidity and adds a nice flavor. Then add the sour cream and continue heating until well blended. Finally, add the broth to taste and season again with pepper, salt, and cumin. Keep the mixture warm in the pan. Now prepare the pancakes in another pan. Just before removing the pancake from the pan, sprinkle with cheese; it will melt instantly. While the second pancake cooks, the finished pancake can be kept warm in the oven at a low temperature. Now arrange one pancake at a time on a plate. To do this, generously cover one half with the minced meat mixture and simply fold it over. Finally, garnish with more cheese to taste. Serve with a fresh salad.